buy tempeh starter

Tempeh Online is a producer of tempeh starters, which we sell to tempeh factories, and vegetarian restaurants. We are also supplying creative people who want to make their own tempeh at home.

Tempeh is one of the most fascinating foods derived from soybeans. Recent studies link many health benefits to the consumption of fermented soy, Tempeh is obtained by inoculating cooked soybeans with tempeh starter, which is a powder containing the spores of special Rhizopus moulds. This edible mould will grow on the beans and bind them together to form a solid white cake, which is called tempeh.

Tempeh Online has developed a Shining White tempeh starter which basically makes tempeh without black spots, and very popular with restaurant chains. This Shining White Tempeh Starter contains 2 different kind of strains, developed in our Lab., and has been mentioned in tempeh literature.

More information about tempeh, health benefits, history, making tempeh at home, and delicious recipes can be found in our database at www.tempehonline.com/recipe/

Tempeh factories, and restaurants buy from us because of the hight consistenty of our tempeh starter. Those making tempeh at home like our starters very much, because it guarantees them a high success rate, even with their first trial batch.

Order tempeh starter

Ordering our tempeh starter is very easy via our order page, where our friendly shopping cart resides. We accept all mayor Credit Cards, Paypal,Checks, and ship worldwide for fixed prices.

Our shipping prices are the cheapest in the business !

Now very popular throughout Indonesia, and indeed, the centerpiece of their diet, tempeh is the product of partially cooked soybeans inoculated with the mold Rhizopus oligosporus. The mold, closely related to Now very popular throughout Indonesia, and indeed, the centerpiece of their diet, tempeh is the product of partially cooked soybeans inoculated with the mold Rhizopus oligosporus. The mold, closely related to common bread mold, begins to consume the loosely packed soybeans, and quickly binds them together with its white mycelia. In the process, carried out over a 24-hour period, the soybeans are "predigested" and the ensuing cake is greatly improved in its nutrition. While protein and isoflavones are left intact, the Rhizopus breaks down the oligosaccharides and trypsin inhibitors that render soybeans difficult to digest. In addition, the mold neutralizes the phytic acid that binds to minerals, making them easier to assimilate. In fact, the Rhizopus releases phytase, an enzyme that makes the zinc, iron, and calcium in soybeans easier to absorb. The mold also produces a natural antibiotic that reduces the risk of food contamination and acts in the intestines against infection by unwanted bacteria. In Indonesian communities with high levels of tempeh consumption, dysentery is much less common than in communities with diets that revolve around other food sources.(Shurtleff & Aoyagu) An additional benefit, in regards to protein, is that the fermentation process breaks soy proteins into amino acids that we can more easily absorb. Tempeh is often described as having a rich, nutty, mushroom-like flavor. While it can be prepared in numerous ways, at the Research Farm we prefer it simply browned in cubes with butter, olive oil, and/or toasted sesame oil with some garlic, ginger, and a splash of Braggs or soy sauce. Below are simple directions to make your own delicious and nutritious tempeh. Enjoy!

Ingredients (Makes about 4 lbs):
6 cups of whole, dry soybeans
8 tablespoons vinegar
3 teaspoons tempeh starter(Original or White)

Instructions:

Step 1: At the beginning you have two choices:

a. a. Soak whole soybeans overnight with enough of water. Alternatively, the next day transfer the beans to a food processor (Slicer) or use an emulsion blender and pulse only 2 times ! no more ! and rub/squeeze soaked beans to remove the skins (dehull). This is necessary to enable the mold to get to the endosperm. After this boil for 30-45 minutes untill cooked, turn of the heat, strain and spread beans out on towels in a thin layer to dry and cool. It is important that the beans are relatively dry, as excess moisture will encourage spoilage by unwanted bacteria. Wait until the soy beans are cooler then skin temperature and put them back in a clean bowl.
b. Alternatively, put the beans through a food mill set very loosely so that the beans are broken into 2 to 5 pieces. Soak over night. This process makes the dehulling much easier, but some nutrients are lost during soaking. Stir gently causing the hulls to rise to the surface, then pour off water and hulls into a strainer. Add fresh water and repeat until most hulls are removed. Don't worry if a few hulls remain attached

Step 2: Cooking the soybeans

Put the beans in a cooking pot and water to cover the soybeans. Add the vinegar and cook for 30 to 45 minutes ( check the beans if fully cooked or not ). Drain off the water and dry the soybeans by continue heating them in the pot on medium heat for a few minutes and until the beans are dry. Allow the soybeans to cool down to below 95 F.

Step3. Inoculating the soybeans with tempeh starter.

Sprinkle the soybeans with 3 teaspoons of tempeh starter. Mix with a clean spoon for about 3 minute to distribute the tempeh starter evenly. It's very important to mix the tempeh starter very well: it reduces the risk for spoilage and the fermentation will be faster.

Step 4: Incubating the beans.

Take a couple of ziplock bags or other plastic bags, and perforate them with holes at a distance of about 1 cm by a thick but sharp needle. A normal needle is too thin, you need a fat needle or small nail (about 0.6 mm in diameter). This will allow the mould to breathe. Divide the soybeans in the bags and seal them. Press them flat, making sure that the total thickness of the beans is max 1 half to 1 inch.. Place the packed beans in an incubator at 83-89 F ( 30 -31 C ) or at a warm place for about 22- 28 hours during which the tempeh fermentation takes place. It is important, especially at beginning, that you have a sufficiently warm temperature for the mold to get off to a good start. However, do not overheat, as it will enable unwanted bacteria to dominate. About 16 hours into incubation, lower or remove heat as the fermentation is now generating its own heat. Check to see that there is not too much condensation. If there is, open bags and prop open. Then the container should be filled completely with white mycelium and the entire contents can be lifted out as a whole piece.

Step 5: Fermentation control.

Near end of the fermentation time, keep an eye on the tempeh so as to halt the fermentation before the mold begins to produce dark-colored spores. Once the cake is solid and white with the beans firmly connected and there is a "mushroomy" aroma, either cook and eat, refrigerate, or freeze. (Do not stack if refrigerating, as the internal heat will enable them to continue to mature.) Another trick to stop the fermentation process is heating the Tempeh in a container with a lid to 200 F for 20 minutes. The Tempeh starter then will stop working. Now you know how to make tempeh. We hope that you will enjoy the home making of tempeh and ... the eating of it! If you have questions about how to make tempeh, please Email us!

Step 6: Cook and enjoy. Consult listed books or websites for additional recipe ideas.

If you want to use the " WaterBath Methode " visit our website for instructions and tips at : TempehOnline.com/Recipe/